Rose Petal Sorbet with Crystallised Rose Petals


Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A pretty rose-scented sorbet, a reminder of an old-fashioned country garden on a sunny June afternoon. Scatter a few crystallised rose petals or fresh blue borage flowers over each serving to complete the effect.

I find that gum arabic, from specialist food shops and chemists, is easier to use than egg white for crystallising supple flower petals. It has the same effect, but, once dissolved, is less thick and gluey. Use the rose petals to decorate cakes, cold souffles, and other pud